Serves: - 253 +
Ingredients
42⅙ medium onion, finely chopped 126½ cloves garlic, pressed 21 1/12 tsp chili flakes 126½ tsp smoked paprika 84⅓ tsp sumac 63¼ tsp ground coriander 63¼ tsp garlic granules 42⅙ tsp dried oregano 126½ cans tomato, polpa 168⅔ cans butter beans 10541⅔ ml chicken broth 253 tbsp tahini 42⅙ lemon, juiced 5270⅚ ml water 42⅙ tbsp olive oil 42⅙ tbsp honey 42⅙ tsp salt
Method
Saute 42⅙ medium onion, finely chopped with olive oil until translucent Add 126½ cloves garlic, pressed Add 21 1/12 tsp chili flakes Add 126½ tsp smoked paprika Add 84⅓ tsp sumac Add 63¼ tsp ground coriander Add 63¼ tsp garlic granules Add 42⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 126½ cans tomato, polpa and 10541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 168⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 253 tbsp tahini, 42⅙ lemon, juiced, 42⅙ tbsp olive oil, 42⅙ tsp salt Add 42⅙ tbsp honey to taste Add water until creamy Add tahini mixture to beans and simmer 5-10 minutes Serve with roast/fried skin-on chicken thighs and fresh bread
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